The course is available to all students in their FINAL semester and NOT undertaking Advanced Food Science & Technology Project (BIOL2489/BIOL2490) or Work Experience Practicum (BIOL1302)

Permission is required from the Course Coordinator before enrolling in this course.

Course Description

This course has a vocational focus. It assists students to develop skills in research and scientific communication in the relevant discipline, including design and performance of experiments or action research, analysis and presentation of research data, and preparation of oral and written scientific reports that use these skills.

The aim of the course is to prepare students to apply research focused on one of the following:

This course includes a Work Integrated Learning (WIL) experience in which your knowledge and skills are applied and assessed in a real or simulated workplace context.

Objectives/Learning Outcomes/Capability Development

This course is particularly important in the development of graduate attributes related to innovation, work readiness, global outlook, environmental awareness, social awareness and life long learning.

This course contributes to the following MC237 Program Learning Outcomes at AQF Level 9:

1. Understanding science.

1.1 You will demonstrate an advanced understanding of food science and technology by articulating the methods applied in science and technology, explaining why current knowledge in this discipline is both contestable and is continuously evolving. Through further inquiry and research, make food science and technology relevant in society.

1.2 You will have a thorough understanding of recent developments in a specialised area of food science and technology.

1.3 You will demonstrate knowledge of research principles and methods applicable to food science and technology.

2.1 You will demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and new areas of this discipline.

2.2 You will generate and evaluate complex ideas and concepts at an abstract level.

3. Application of knowledge and skills.

You will critically analyse and solve problems in food science and technology by:

3.1 Demonstrating creativity, initiative and a high level of autonomy in research and/or professional practice.

3.2 Planning and executing a substantial research or work/industry-based project and/or pieces of scholarship.

4. Communication.

4.1 You will be able to effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

5.Personal and professional responsibility.

5.1 You will be accountable for individual learning and scientific work by being an independent and self-directed learner.

5.2 You will work effectively, responsibly, ethically, and safely in an individual or team context.

5.3 You will demonstrate knowledge of the regulatory frameworks and ethical principles relevant to food science and technology.

On the successful completion of this course, you should be able to:

1. Carry out a research project in a professional and scientific manner.

2. Adhere to responsible laboratory or field practice regarding data collection and recording, laboratory and field safety. Demonstrate an in-depth, project specific, detailed knowledge of computational methodologies, procedures and theories associated with the project.

3. Demonstrate time and project management development of an project plan, collection of accurate and precise data, critical analysis and interpretation of results, retrieval of information, and critical reading of scientific literature.

Depending on the project, you may also find you learn other important skills such as how to work effectively in teams and how to take into consideration other complex issues associated with research.

240 hours of Research Activities including planning and executing the research, and writing Project Report. Face-to-face hours will vary depending on the project.

Overview of Learning Resources

There are no prescribed texts or recommended books for this course. Students should obtain material appropriate to their individual topic by discussion with their supervisors and by searching appropriate data bases e.g. Scopus, Web of Science, Google Scholar, Current Contents, PubMed etc.

Overview of Assessment

Assessment will be based on contract between the student and supervisor and will depend on the nature of the project and the discipline stream. Generally the assessment will comprise some literature assessment, some problem solving and some oral and written communication as defined by the course coordinator and supervisor.